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Author Topic: What coffee am I drinking at the moment?  (Read 164124 times)

shortblackman

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What coffee am I drinking at the moment?
« Reply #525 on: 25/04/2016, 08:14 PM »
Berry Apocalypse?

I keep meaning to order some of those. I will get there one day as they have me intrigued.


Currently drinking home roasted Ethiopian Limu Kossa.

Yes, Berry apocalypse. Tried it, but my personal preference is for his Yirg.

Cuir Beluga

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« Reply #526 on: 26/04/2016, 08:47 AM »
Yes, Berry apocalypse. Tried it, but my personal preference is for his Yirg.

I think I may have had his Yirggy too, I am not very faithful when it comes to beans, I want to try them all lol.
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« Reply #527 on: 26/04/2016, 10:25 AM »
I'm drinking India Elephant hills Monsooned at the moment.

Lovely syrupy pours, intense earthy chocolate flavours and a crema monster, one of the best SO's I've roasted in ages. :thumb: 
Cheers,

Dry Bean.

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Cuir Beluga

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« Reply #528 on: 26/04/2016, 12:57 PM »
I am currently on the Ethiopian Limu Kossa, I don't think I am a fan to be honest but waste not, want not and all that.
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askthe coffeeguy

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What coffee am I drinking at the moment?
« Reply #529 on: 26/04/2016, 02:15 PM »
home made blend

40 per cent burundi
40 per cent peru
20 per cent cuba

100 per cent delicious !!!!!!!!!!!!!! >:D
"The crema which dissipates is not the lasting crema..."

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« Reply #530 on: 26/04/2016, 06:20 PM »
Have to admit I don't blend, strincly SO's, must be something in the old adage (neither a borrower nor a blender be) ;)
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

LeroyC

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« Reply #531 on: 26/04/2016, 07:43 PM »
home made blend

40 per cent burundi
40 per cent peru
20 per cent cuba

100 per cent delicious !!!!!!!!!!!!!! >:D


What Burundi and Peru do you have? I gather you've roasted them yourself, how did you tackle them?
I love coffee. It's as simple as that.

Cuir Beluga

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« Reply #532 on: 27/04/2016, 01:52 PM »
Dominican Republic Soliman.

I did have some Costa Rican El Beneficio in the hopper until I knocked the hopper off and all the beans came tumbling out and mixed with ground coffee on the cupboard top so I had to bin it :(.
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Kevohere

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« Reply #533 on: 27/04/2016, 03:42 PM »
Dominican Republic Soliman.

I did have some Costa Rican El Beneficio in the hopper until I knocked the hopper off and all the beans came tumbling out and mixed with ground coffee on the cupboard top so I had to bin it :(.

Surely there's a strainer/sifter somewhere in the kitchen Sue??
(Unless of course, there could have been "other" contaminates on the cupboard top?) ::)
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Fresh Coffee

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« Reply #534 on: 27/04/2016, 04:51 PM »
In the last week I have been drinking our Esperence blend, our highest scoring Silver medal winner (we won 6 silvers) at MICE, in my morning capp yew cheeno  ;D

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Cuir Beluga

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« Reply #535 on: 28/04/2016, 08:30 AM »
Surely there's a strainer/sifter somewhere in the kitchen Sue??
(Unless of course, there could have been "other" contaminates on the cupboard top?) ::)

To be honest Kevo I have had a really crappy couple of days and it was kind of the straw that broke the camels back, I was beyond giving a toss and it was pure luck that the tamper didn't end up going through the kitchen window.

It's just been one of those rough patches  :(.
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« Reply #536 on: 28/04/2016, 09:23 AM »
I know the feeling  ;D
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« Reply #537 on: 28/04/2016, 09:39 AM »
I know the feeling  ;D

Today is another day, or something like that  ::).
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« Reply #538 on: 28/04/2016, 12:23 PM »
To be honest Kevo I have had a really crappy couple of days and it was kind of the straw that broke the camels back, I was beyond giving a toss and it was pure luck that the tamper didn't end up going through the kitchen window.

It's just been one of those rough patches  :(.

Yup, "been there done that".  :-[
It's just as well that knowing "those rough patches" allow an appreciation and enjoyment of the many smooth ones in life.  :coffee2:
 :thumb: :thumb:
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Cuir Beluga

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« Reply #539 on: 28/04/2016, 01:58 PM »
Yup, "been there done that".  :-[
It's just as well that knowing "those rough patches" allow an appreciation and enjoyment of the many smooth ones in life.  :coffee2:
 :thumb: :thumb:

That is true too, sometimes it is just hard to see that far ahead though.
I guess it will pass  :-|.
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Cuir Beluga

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« Reply #540 on: 10/05/2016, 09:51 AM »
I am currently on the tail end of a blended batch I threw together to be rid of some bag ends, Dominican Republic Soliman and Java Kali Bendo. I think it works and junior is certainly enjoying it  :coffee2:.
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« Reply #541 on: 13/05/2016, 08:37 PM »
I've been trying some blends as well, mostly for milk drinks. I put together a really nice one a couple of weeks ago and haven't really managed to improve on it. This week's blend wasn't bad, but still not as good. The good ones have been Brazilian based, with some Timor and another one or two origins for highlights (such as Mexican).

But lunchtime today was the Timor on its own in a latte, which was very enjoyable:
I love coffee. It's as simple as that.

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« Reply #542 on: 14/05/2016, 07:40 AM »
I just tried the Timor FTO as an espresso. Wow! Soooo nice. Full bodied, medium acidity, huge crema and actually fairly sweet, so I must've really nailed the roast on this batch.

I love coffee. It's as simple as that.

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« Reply #543 on: 14/05/2016, 09:53 AM »
Okay Leroy... Now I need another coffee.  I hope mine is as good as yours.  I'm drinking a DiBella sourced Peruvian that I roasted to the first snaps of second crack.  It's a typical mild Peruvian that looks amazing, smells terrific and would be better in a blend for my tastes.
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Cuir Beluga

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« Reply #544 on: 14/05/2016, 10:52 AM »
Ministry Grounds Mexico Oaxaca at the mo  :coffee2:.
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« Reply #545 on: 14/05/2016, 12:09 PM »
Ministry Grounds Mexico Oaxaca at the mo  :coffee2:.

How did you go roasting this Sue? They're the hardest bean I've had so far and I had to really hit them with some serious heat to get a good result. Very nice as an espresso now that I've got the roast right.
I love coffee. It's as simple as that.

Cuir Beluga

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« Reply #546 on: 14/05/2016, 02:48 PM »
I did ok with them, Leroy, I opted for P1, once 1st crack started I hit P2 then let it go until just before anticipated 2nd crack then hit cool.
This was a 200 gm batch.
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« Reply #547 on: 14/05/2016, 08:45 PM »
I did ok with them, Leroy, I opted for P1, once 1st crack started I hit P2 then let it go until just before anticipated 2nd crack then hit cool.
This was a 200 gm batch.

I did the same for the first batch I roasted, but it was bigger (250g I think?) so I felt it ended up a bit underdone. The 2nd batch went better as I dropped the size to 200g from memory and I think I went into manual mode at 100% when the fan kicked in.
I like these beans. They don't really go with milk in their own, but make a nice espresso and are great in an espresso blend as a highlight at <20%.
I love coffee. It's as simple as that.

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« Reply #548 on: 16/05/2016, 10:22 AM »
A very nice well rounded New Guinea coffee for the last few days. Will finish this morning.

By the way Sue, were you supplied with any info regarding the locality or plantation name of the Oaxacan coffee? This area (actually, a state of Mexico so a large enough area, but with most of its plantations to the south in the Sierra del Surr) is a "pet" interest of mine and I've visited and stayed in some of its coffee growing areas, so it would be nice to know where your coffee is from if the info was supplied to you  :) I am imagining it is probably a "pluma" coffee.
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« Reply #549 on: 17/05/2016, 09:32 AM »
I did the same for the first batch I roasted, but it was bigger (250g I think?) so I felt it ended up a bit underdone. The 2nd batch went better as I dropped the size to 200g from memory and I think I went into manual mode at 100% when the fan kicked in.
I like these beans. They don't really go with milk in their own, but make a nice espresso and are great in an espresso blend as a highlight at <20%.

I have just been sticking to 200gms at a time, 400gms is probably more practical but I am still at the want to try everything phase so I like to move on quickly :D.

I drank them with milk and quite enjoyed them but it is safe to say my palette is far from developed  :coffee2:.

A very nice well rounded New Guinea coffee for the last few days. Will finish this morning.

By the way Sue, were you supplied with any info regarding the locality or plantation name of the Oaxacan coffee? This area (actually, a state of Mexico so a large enough area, but with most of its plantations to the south in the Sierra del Surr) is a "pet" interest of mine and I've visited and stayed in some of its coffee growing areas, so it would be nice to know where your coffee is from if the info was supplied to you  :) I am imagining it is probably a "pluma" coffee.

Mexico is one of my dream places that I would like to go one day :).

This is all I have (taken from Ministry Ground website),

Region: Oaxaca
Producer: Collective of small farms
Soil: Volcanic
Processing: Washed
Varietal: Bourbon, Mundo Novo, Typica
Altitude: 2000 masl




Currently drinking Ethiopia Sidamo.
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